They can be filled with sweet or savory deliciousness. Chocolate cream, lemon pudding, coconut cream, butterscotch, chicken, beef, or turkey pot pie filling. You are only limited by your imagination.
They are big enough to share if you only want a little "taste" and if you want more, it is a Big bite...for one.
NOTE: This is my favorite pastry blender. The wire type is better than the type that has thick metal bent over. The wire type is much easier to clean. It is indispensable in making pie crust because it really blends the fat and flour into small pieces, which are needed to make flaky crust. You can also use it to make excellent deviled eggs. (Recipe to come soon.)
Another note: To make really flaky crust, you need to keep all your ingredients very cold. So I put my flour in the freezer, and my shortening in the fridge. The water needs to be very cold also, so put it in the freezer, use water that has been in the fridge, or put ice in some water.
Now would be the time to add the water. Six to seven Tablespoons of ice cold water. I use seven Tablespoons because of my altitude and the fact I live in the desert. Start out with six and if it seems too dry add the last one. This is important because you can add but you can't take it out.
Fill them with whatever makes your skirt fly up. These got chocolate pudding. A few days later. Then we ate them up as fast as we could. That is why there isn't a picture. Maybe next time.
Double Pie Crust
2 cups of flour
1 tsp salt
2/3 cup shortening
2 Tab butter
6-7 Tab ice water
Blend fats, salt and flour till it is small pea size pieces. Add water and mix just till incorporated.
Roll out dough to 1/4 inch thickness or a little more. Fit to pan (either cut for these muffin cups, or a regular pie tin). Bake in a 400 degree oven for 20 minutes or till golden brown. Cool and fill with whatever you want. Enjoy!
As an after-thought...it came to me that you can use a cookie cutter to make smaller circles and use the really small muffin tins the same way. (the 24 muffin size). Then you can put your "filling" in a piping bag and squirt it in the cups. THAT will stop any of that messy business going on outside the pastry cup. This makes it nice to take to a party as a "dish to pass" and displays well on tier plate, serving dishes.